CHERRY PIE Name: BRANDI THOMAS Base: SHAW AFB Recipe: INGREDIENTS (Nutrition) * 1 (20 ounce) can pitted sour cherries * 1/4 cup white sugar * 1 envelope (1 tablespoon) unflavored gelatin * 2 egg yolks * 1/8 teaspoon salt * 1/4 teaspoon almond extract * 1/4 teaspoon red food coloring * 2 egg whites * 1/4 cup white sugar * 1 cup heavy cream, whipped * 1 (9 inch) graham cracker crust DIRECTIONS 1. Let cherries sit in juice with 1/4 cup sugar for 2 hours. 2. Drain juice off cherries into a saucepan. Soften gelatin in the cherry juice. Mix in egg yolks and salt. Cook on low heat, stirring constantly, for 4 minutes, until gelatin dissolves. Remove from heat and stir in almond extract, red food color, and cherries. Chill until thick, but not coagulated. 3. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Fold into cherry mixture. Fold in whipped cream until no streaks remain. Pour into graham cracker crust. Chill in refrigerator.